Thursday, February 24, 2011

Creme de Menthe Cake

I feel bad.
I've been holding out on you guys.

 I've had this cake recipe for about a month now, but wanted to wait until it was closer to St. Patty's Day before showing you THE BEST CAKE EVER!
This is Creme de Menthe Cake and this will change your world.

I actually can't take the credit for making this cake because Dusty made it for me as a surprise one night when I came back from a cooking class. This is why I keep him around...he always surprises me with treats!

I was so full from eating delicious food from my class, but I definitely made room for this cake! It was so good, it wasn't even a problem eating a slice (or two), despite how rich it is!

I don't know if people throw St. Patty's Day parties (I know they do in Butte, Montana!), but this would be absolutely perfect for that occasion. Actually it's good for any occasion, holiday or day of the week!

So here is what you are going to need to make THE BEST CAKE EVER!
-1 box (18.25 Oz. Box) White Cake Mix
-Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
-½ cups Creme De Menthe Liqueur, Divided
-16 ounces, fluid Mrs. Richardson's Hot Fudge
-16 ounces, fluid Cool Whip
-½ cups Hershey's Shell Topping
-¼ cups Mini Chocolate Chips

Make the cake mix according to package (you’ll typically need water, eggs, and oil, as directed in mix package), but when adding water to mix, substitute 1/4 cup (4 tablespoons) of creme de menthe liqueur instead. For example, if you need 1-1/4 cups of water, use 1 cup water and 1/4 cup creme de menthe.
Bake cake according to instructions on the box. After it’s been baked, allow the cake to cool to room temperature.

After cake is at room temperature, warm up the Mrs. Richardson’s hot fudge and spread over the top of the cake. Not too hot, just warm enough to spread easily.

Place the cake in the fridge to chill the fudge for 2 hours.

Add the rest of the creme de menthe to the Cool Whip, adding a tablespoon at a time while folding to combine. Place the Cool Whip on top of the fudge layer.

Drizzle the hard shell topping on top of the Cool Whip and sprinkle the mini-chocolate chips on top of the cake, too. Chill for an hour or longer until ready to serve.
Dusty thought it looked artistic....I just wanted to dig in!

You are going to love this cake, it's like having a Mint Chip Hot Fudge Sundae in a cake!

Sorry for withholding this recipe from you guys so long, I hope you will forgive me!

Print Recipe Here!

7 comments:

  1. Oh my gosh, you are just totally teasing me by showing me a picture of your delicious looking cake. I love how that frosted top looks. I hope you'll come by this weekend and link it up to Sweets for a Saturday #6.

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  2. Um, I am SO making this!! Besides Vanilla, Chocolate Chip Mint is Ben's second favorite ice cream, so I think this cake would be right up his alley!

    I love it!!

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  3. Go Dusty! This looks SOOOOOOOOOOO good.

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  4. this looks good. i want dusty to come bake for me (or at least teach mr. surly how to bake).

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  5. I used to make this in high school...it is one of my FAVORITE cakes ever! Yours looks so good, I love the green!

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  6. Dusty is a sweetheart! I agree - this will be perfect for St. Patrick's Day. It really does sound so good and you know I love anything that uses a boxed cake mix!

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  7. Also great with crushed Andes mints on top instead of mini choc chips!

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